Slow Cooker Chicken and Noodles

4 chicken breast halves
6 cups water
1 onion, chopped
2 stalks celery, chopped, optional
Salt and pepper, to taste
1 (12 oz) pkg frozen egg noodles

Place chicken water, onion and salt and pepper to taste into a slow cooker. Add celery if desired. Set temperature to low and cook for 6 to 8 hours.

When chicken is tender, remove from the slow cooker and tear or chop into bite-sized pieces. Set aside in a small casserole dish to keep warm.

Turn the slow cooker up to high and heat and stir in the frozen egg noodles. Cook until the noodles are tender then return the chicken pieces to the broth. Adjust seasonings to taste.

Instant Pot Duo Mini 3 Qt 7-in-1 Multi- Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer

Healthy Cheesy Shells

21 pieces jumbo pasta shells, cooked
2 tablespoons onion powder
3 cup homemade spaghetti sauce, divided
1 1/2 teaspoons salt
1/2 teaspoon garlic powder
1 1/2 lbs low-fat tofu, mashed
1/2 teaspoon basil
2 teaspoons parsley
2 tablespoons fat-free Parmesan cheese

Preheat oven to 350. Spread two cups spaghetti sauce in a 13 x 9″ pan; set aside.

Add half cup water to remaining sauce and set aside.

In a mixing bowl, combine tofu, parsley, onion powder, salt, garlic powder, and basil. Mix well.

Fill cooked shells with tofu mixture.

Place shells into pan. Pour spaghetti sauce mixture over top. Sprinkle parmesan cheese over top spaghetti sauce.

Bake for 25 minutes, or until bubbly.

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Nutrient Analysis per serving
Calories 114 kcal
Protein 7 g
Fat 1 g
Carbohydrate 19 g
Sodium 649 mg
Cholesterol 0 mg

Cooking with Basil

Cooking with Basil

Fresh Mozzarella Penna Pasta

8 ounces fresh mozzarella cheese, cut into small cubes
3 medium tomatoes or 5 to 6 Roma tomatoes, peeled and diced
2 avocados, peeled, pitted and diced
3 to 4 cloves garlic, minced
1/2 cup extra-virgin olive oil
1/2 cup coarsely chopped fresh basil
1 tablespoon lemon juice
1 tablespoon coarse salt
Freshly ground black pepper to taste
1 teaspoons crushed red pepper or to taste
1 (16-ounce) package uncooked penna pasta
Freshly grated parmesan cheese

In a large bowl, toss mozzarella cheese with tomatoes, avocados, garlic, olive oil, basil, lemon juice, salt, pepper, and red pepper. Let stand at room temperature for at least 30 minutes.

Cook pasta according to package directions; drain and return to pan to keep warm. Add tomato mixture and toss to coat thoroughly. Transfer onto individual serving plates and garnish with parmesan cheese.

Makes 4 servings.

Cooking with Basil

Cooking with Basil

Sesame Chicken and Asparagus Pasta

5 tablespoons sesame seeds
8 ounces uncooked linguine
3 cloves garlic, minced
1 tablespoon red wine vinegar
1 tablespoon brown sugar
2 tablespoons chunky peanut butter
¼ cup soy sauce
6 tablespoons sesame oil
1 tablespoon hot chili oil
2 boneless, skinless chicken breast halves, cooked
1 pound think asparagus, trimmed
3 scallions, white bulb and 3 inches green, cut into 2-inch julienne
1 small cucumber, halved seeded and cut into ¼-inch dice

Heat oven to 350 degrees.

Arrange sesame seeds in a single layer on a baking sheet and bake for 2 to 3 minutes until golden. Shake the pan once or twice so that they brown evenly. Set aside.

Bring a large pot of water to boil. Add the linguine and cook until just tender. Drain and rinse under cold water. Drain again, and set aside in a large mixing bowl.

Place garlic, vinegar, brown sugar, peanut butter and soy sauce in food processor and process for 1 minute. With the motor running, slowly add the sesame and hot chili oils through the feed tube. Process until well blended.

Shred the chicken into 2-inch julienne and toss with the linguine. Add the sauce and 4 tablespoons of the toasted sesame seeds and toss to coat well. Cut the asparagus on the diagonal into 1-inch lengths. Blanch in a saucepan of boiling water for 1 minute. Drain, rinse under cold water and pat dry.

Place the linguine and chicken in a large flat serving bowl and arrange the asparagus on top. Sprinkle with scallions, cucumbers and remaining sesame seeds. Serve at room temperature.

Yield: 6 servings

Cooking with Brown Sugar: 51 Recipes

Nacho Stuffed Shells

32 to 36 Jumbo Shells (12-oz. package)
3/4 pound extra-lean ground beef
1.25-ounce package low-sodium taco seasoning mix
1 cup water
1 16-oz. can refried beans
1 cup cheddar cheese, shredded
3/4 cup picante sauce
1 8-ounce can tomato sauce
1 2-ounce can sliced ripe olives, drained
1/2 cup thinly sliced green onions

optional garnishes:
sour cream
cheddar cheese

Prepare pasta according to package directions.

While pasta is cooking, sauté beef in a large skillet until browned; drain well. Add taco seasoning mix and water; simmer 5 minutes
or until thickened. Stir in beans and cheese. Cook until smooth and well mixed.

When pasta is done, drain well.

Fill shells with beef mixture (1-2 tablespoons per shell).

Combine picante sauce and tomato sauce in a saucepan. Cook until heated, stirring occasionally.

Preheat oven to 350° F.

Spread 1/2 cup sauce over the bottom of a 9 x 13-inch greased baking pan. Place filled shells side by side on top of sauce; pour remaining
sauce evenly over shells. Sprinkle with olives. Cover with aluminum foil; bake 35 to 40 minutes or until thoroughly heated.

Sprinkle with green onions. Cover and let stand 5 minutes before serving.

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Italian Seasoned Chicken and Fettuccine

1/4 cup extra virgin olive oil
1 1/2 teaspoons finely chopped garlic
3/4 teaspoon Italian seasoning
4 (about 1 1/4 pounds total) boneless, skinless chicken breast halves
1 package (9 ounces) Buitoni Refrigerated Fettuccine

Preheat oven to 350° F. Grease 13 x 9-inch baking dish.

Combine oil, garlic and Italian seasoning in large bowl. Add chicken; turn to coat. Marinate in refrigerator for 15 to 30 minutes. Remove chicken from marinade and place in prepared dish. Discard marinade.

Bake for 35 to 40 minutes or until chicken is no longer pink in center.

Prepare pasta according to package directions. Serve chicken over pasta.

Serving Size: 4

Pyrex 3-Cup Rectangle Food Storage (Pack of 4 Containers)

Farfalle with Fresh Tomato Sauce

4 tomatoes, about 2 pounds total weight, peeled and seeded, then cut into 1/2-inch dices
1/2 cup fresh basil cut into slender ribbons, plus whole leaves for garnish
3 tablespoons chopped red onion
3 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
1 clove garlic, finely minced
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 pound farfalle (bow tie) pasta

To make the sauce, in a large bowl, combine the tomatoes, basil, onion, olive oil, vinegar, garlic, salt and pepper. Toss gently to mix.

Fill a large pot 3/4 full with water and bring to a boil. Add the farfalle and cook until al dente (tender), 10 to 12 minutes, or according to package directions. Drain the pasta thoroughly.

Divide the pasta among warmed individual bowls. Top each serving with sauce and garnish with a fresh basil leaf.

Serves 4

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.
Nutritional Analysis
(per serving)
Calories 372 Cholesterol 0 mg
Protein 10 g Sodium 463 mg
Carbohydrate 58 g Fiber 5 g
Total fat 12 g Potassium 662 mg
Saturated fat 2 g Calcium 43 mg
Monounsaturated fat 8 g

Cooking with Basil

Cooking with Basil

Last Minute Lasagna

1 (26-ounce) jar pasta sauce
1 (30-ounce) bag frozen large cheese ravioli, unthawed
1 (10-ounce) box frozen chopped spinach, thawed and squeezed dry
1 (8-ounce) bag shredded mozzarella
1/2 cup grated Parmesan

Heat oven to 350° F. Coat a 13-by-9-inch baking dish with cooking spray and spoon in a third of the sauce. Arrange 12 ravioli on top and scatter the spinach over them. Top with half of each cheese. Cover with another layer of ravioli and the remaining sauce and cheese.

Cover with foil and bake 25 minutes. Uncover and bake 5 to 10 minutes more or until bubbly.

6 servings

Pyrex Easy Grab 8-Piece Glass Bakeware and Food Storage Set

Spaghetti with Zesty Bolognese

1 small onion, chopped
1/4 cup Zesty Italian Reduced Fat Dressing
1 pound extra lean ground beef
1 (15 ounce) can tomato sauce
1 (14 ounce) can diced tomatoes, undrained
2 tablespoons Neufchatel Cheese
12 ounces spaghetti, uncooked
1/4 cup grated Parmesan cheese

Cook onions in dressing in large skillet on medium heat. Increase heat to medium-high. Add meat; cook, stirring frequently, until browned. Stir in tomato sauce and tomatoes. Bring to boil. Reduce heat to medium-low; simmer 15 minutes. Remove from heat. Stir in cream cheese until well blended.

Meanwhile, cook pasta as directed on package.

Spoon sauce over pasta. Sprinkle with Parmesan cheese.

Yield: 6 servings

Hamilton Beach Smooth Touch Can Opener, Black and Chrome

Macaroni Salad

8 oz uncooked macaroni, elbow
1/2 cup reduced-calorie mayonnaise
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon garlic powder
1 cup celery, chopped
1/3 cup red onions, finely chopped
2 tablespoons parsley, fresh, chopped
1/4 teaspoon table salt, or to taste
1/8 teaspoon black pepper, freshly ground, or to taste

Cook macaroni according to package directions without added salt or fat; drain and transfer to a large bowl.

In a medium bowl, whisk together mayonnaise, vinegar, mustard and garlic powder; stir mixture into cooked macaroni. Fold in celery, onion and parsley; season to taste with salt and pepper. Serve warm or chilled.

Yields about 2/3 cup per serving.

Servings: 8

Pyrex Smart Essentials Mixing Bowl Set Including Locking Lids (Clear), 8 piece